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"  Recipe courtesy of &amp;quot;Sara Foster&amp;#039;s Casual Cooking&amp;quot; GRILLED TURKEY BURGERS WITH SWEET PICKLES Serves 4 1 1/2 pounds ground turkey  1/2 cup fresh bread crumbs  3 tablespoons mayonnaise  2 tablespoons chopped fresh chives  1 tablespoon Worcestershire sauce  1 tablespoon hot sauce, such as Texas Pete or Tabasco  2 scallions, minced (white and green parts)  4 fresh basil leaves, thinly sliced   1 teaspoon sea salt, plus extra to taste  1/2 teaspoon freshly ground black pepper, plus extra to taste  4 whole wheat hamburger buns, lightly toasted  Sweet pickle slices  1 tomato, cored and sliced 1. Prepare a hot fire in a charcoal or gas grill. (Or just before you&amp;#039;re ready to cook the burgers, heat a grill pan or cast-iron skillet over medium-high heat until hot.) 2. Combine the turkey, bread crumbs, mayonnaise, chives, Worcestershire sauce, hot sauce, scallions, basil, salt, and pepper in a large bowl and work the mixture with your hands just to mix. (Do not overmix or the burgers will be tough.) Form the meat mixture into four 1-inch-thick patties. 3. Season both sides of the patties with salt and pepper and grill them for 5 to 6 minutes per side, or until they&amp;#039;re just done. Remove the patties to a platter, cover them loosely with foil to keep warm, and set them aside to rest for about 5 minutes. 4. To assemble the burgers, lay a few pickle slices and one tomato slice on the bottom of each bun and place the burgers on top. Serve with mustard and mayonnaise on the side. PENELOPE MAKES THE BURGERS  Until the other night, I had never eaten a turkey burger \u2014 those ubiquitous blond hockey pucks \u2014 mostly because I am sort of leery of food that is masquerading as something else (and particularly when that something else is as iconic as a burger). It was for educational purposes then that I made a few plain turkey burgers to taste alongside Sara Foster&amp;#039;s, which I served to a family \u2014 two teenagers and their parents \u2014 who were in any case more familiar with (and more forgiving of) the genre than me. Foster makes her burgers as you would a terrific meat loaf, with mayonnaise to, er, beef up the low fat content \u2014 the blondness \u2014 of the turkey. Basil, scallions, and chives tweak the flavor in a really lovely way. With the exception of the bread crumbs, I laid in all her ingredients with a pretty heavy hand, and with a particular emphasis on those greens.  Foster pairs her burgers with her  Spicy Cole Slaw , which she makes with arugula, basil, and green cabbage (the dressing is mayo, apple cider vinegar, Dijon, and red pepper flakes). The control group \u2014 those plain burgers \u2014 were just bland barges for Foster&amp;#039;s slaw, which is terrific, but the combination of her tricked-out burgers and slaw was extraordinary: a sweet greenness, a basil-y chive-ness, prevailed. Foster calls for sweet pickles atop her burgers, which all of us eschewed, not being much of a pickle-eating group.  &amp;quot;Mmm, an array of flavors,&amp;quot; said Travis, who is 14, brandishing his first burger (he had three that night). His dad, Fred, compared his to a gyro sandwich, but in a good way. Fred said emphatically: &amp;quot;That was a damn good burger!&amp;quot; "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/a561/grilled-turkey-burger-pickle-recipe/>